Choco-Peanut Butter Cups

READY IN: 1hr 35mins
Recipe by Manami

These are very versatile - this was submitted by Ronna Farley in the "Simple Snacks" category from Rockville, MD at the Bake-Off 42(March 2006)and was the $10,000 winner.

Top Review by Kay D.

I feel so bad- I made these as part of my "Christmas Goodies" list, and I have neglected to review them. Sorry about that. But now that that's out of the way, let's talk about these little cups. It will soon be illegal to eat them, I fear. Previous review definitely hit the nail on the head with "decadent". I made them as directed. They are very sweet and rich, but since there is granola on top, they're good for you, right? Seriously, I will more than likely make these again, but probably only around the holidays, when I don't feel so bad about being a pig.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Grease 24 muffin cups with cooking spray or butter.
  3. Cut cookie dough into 24 slices.
  4. Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
  5. Bake 10-15 mins or until edges are deep golden brown.
  6. Cool in pans on wire racks 5 minutes.
  7. With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
  8. Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
  9. Divide mixture evenly into cookie cups(about 1 tablespoon each).
  10. Refrigerate 10 minutes.
  11. In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
  12. Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
  13. Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
  14. Refrigerate until set, about 1 hour.
  15. Remove from muffin cups before serving.

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